Hello Aileen. I made mozzarella four times before I got it anything like! So you're ahead of me. The good thing about mozzarella is that you can check the results straight away, as there's no need to mature the cheese.

When you're ready to move on to hard cheeses, I would suggest a Caerphilly. It's quite easy to make and can be eaten after only three weeks, so the suspense is kept to a minimum. I'm still a beginner but I've made two Caerphillies so far, and they were both scrumptious.

In fairness the attempt which was successful was made with goats milk, as it's only lightly homeisized. So a slight cheat. I need to order some raw milk, which will give me more confidence in making more.

Hello Aileen. I made mozzarella four times before I got it anything like! So you're ahead of me. The good thing about mozzarella is that you can check the results straight away, as there's no need to mature the cheese.

When you're ready to move on to hard cheeses, I would suggest a Caerphilly. It's quite easy to make and can be eaten after only three weeks, so the suspense is kept to a minimum. I'm still a beginner but I've made two Caerphillies so far, and they were both scrumptious.

Like you, I too am a newbie who started a few weeks ago after being given a very basic cheese making kit.

Well, after a few Ricottas and Mozzarellas I purchased some liquid rennet, starters and moulds so I am now really experimenting with different cheeses and having great fun.

Out of interest I found a relatively easy way of controlling temperatures when ripening etc.

I use an electric frying pan containing a bit of water and use its element and thermostat as the heat source, in this I stand an 11 litre pot which also contains water and in this pot I stand another 8 litre pot into which I pour the milk.

Think of it as a double double boiler.

It works quite well and if it gets too warm, I just scoop out some of the warm water from the 11 litre pot and replace it with cold water.

Hi Boofer! I have't been posting too much this summer, was very busy with maintenance of the house. But I am picking up the cheese making again, with last weekend a batch of Gouda, 3 weeks ago a batch of Valencay. And I am co-organizing an open day for hobby cheese makers on an artisan dairy in the northern part of Holland where my Manchego, Valencay and a Gouda will be judged there by a professional.And I've been setting up a Dutch forum with some info about cheese making, just to try to gather and inspire some Dutch people. Funny is that we have (Dutch) members now living in Austria, Germany, Norway and Denmark besides some Dutch and Belgian folks. And I've set up a Facebook page to get more attention for this forum and for cheese making. But it's all in the Dutch language ...